V8 POT ROAST
Here is another recipe from V8, I haven't tried this one yet, but I am going to try to adapt it for the slow-cooker. My Hubby works a lot of long and unpredictable hours, so the slow-cooker is my blessing in disguise. I will let you know how it works out - But for those that don't want to use the slow cooker - here is the recipe -
Provided by Chef mariajane
Categories Roast Beef
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a 6-quart saupot over medium-high heat. Add the beef and cook until it's well browned on both sides. Pour off any fat.
- Add 1 3/4 cups vegetable juice, garlic powder and black pepper to the saucepot and heat to a boil. Reduce heat to low. Cover and cook for 1 hour and 45 minutes.
- Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.
- Remove the beef and vegetables to a platter. Stir the flour and remaining vegetable juice in a small bowl until the mixture is smooth, Stir the flour mixture into the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
- SERVING SUGGESTION: Serve with couscous tossed with pine nuts. For dessert serve with apple crisp.
SPICY V-8 POT ROAST
Make and share this Spicy V-8 Pot Roast recipe from Food.com.
Provided by lets.eat
Categories Roast Beef
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven brown the roast on all sides in oil.
- Remove roast and drain off excess oil.
- In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
- Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
- Bake, covered 325' for 2-2 1/2 hours or until very tender.
- Transfer the roast to a warm platter, cover with foil to retain heat.
- For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices.
- Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.
- Serve gravy with the roast.
POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 5h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the meat liberally with the celery seeds, salt and pepper up to 1 day in advance. Remove the meat from the refrigerator 45 minutes to 1 hour before cooking to take the chill off it. Preheat the oven to 325 degrees F.
- Heat a large Dutch oven over high heat. Add a drizzle of olive oil, followed by the brisket. Sear the meat until golden brown and crusty, 3 to 5 minutes on each side. Set aside.
- Add the celery, carrots and onions to the Dutch oven, along with a pinch of salt. Brown the vegetables, about 3 minutes, then add the garlic and thyme and cook 1 to 2 minutes longer. Stir in the tomato paste and toast it until it's rust colored, 1 to 2 minutes.
- Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the meat back in, then add enough stock to cover the roast halfway. Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover and roast in the oven, basting the meat occasionally, until the roast is tender, 3 to 4 hours.
- If you're serving individual plates, the meat can be removed to a cutting board and sliced. Or, the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce and vegetables.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
PORK POT ROAST WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
- Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
- Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
- Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.
POT ROAST 2
Provided by Anne Burrell
Categories main-dish
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour. Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.
- Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
- Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
- Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
SET-IT-AND-FORGET-IT POT ROAST
Provided by Valerie Bertinelli
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
- Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
- Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
- Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.
PRAIRIE POT ROAST
Pot roast is one of those dishes whose taste belies how much effort actually went in to making it. Beyond a little bit of chopping and searing the meat to build flavour, the oven takes care of most of the work. That low-and-slow braising method transforms lesser cuts of beef into a fork tender and flavourful meal. And, with the meat and the vegetables all cooking in the same pot, there's even very little to clean up.This recipe is infinitely adaptable: swap out the carrots for parsnips, or do both, substitute a yellow onion for the shallots, add more or less garlic, whatever you like or have on hand.
Provided by Food Network Canada
Categories beef,Great Canadian Cookbook,herbs,Main,potatoes,Roast,vegetables
Time 3h45m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300ºF.
- Season the roast generously, all over, with the salt and freshly ground pepper.
- Set a large, heavy-bottomed pot or Dutch oven over medium-high heat and warm the oil until it shimmers. Brown the roast on all sides, caramelizing it to build flavour. Be patient; this step should take about 10 to 15 minutes.
- Remove the roast and set aside on a plate, then add the shallots and saute them until they start to turn translucent, scraping up any brown bits from the bottom of the pot. Add the garlic and cook until just fragrant, about a minute.
- Pour in the Balsamic vinegar and red wine, stir well and let it simmer until reduced by about half, then add the Dijon mustard and stir again until well combined.
- Set the roast back in the pot and pour over the beef broth. Add the sprigs of thyme and rosemary, cover the pot and place in the oven.
- Cook the roast for about 2 hours, then add the carrots and potatoes, spooning some of the sauce over the meat and the vegetables. Put the lid back on and continue cooking it all for another hour until roast is tender.
- The roast should be tender - enough that it could be shredded like a pulled pork - when finished. Slice or shred and serve with the vegetables and some of the cooking sauce poured over.
POT ROAST
Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
- Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
- Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
POT ROAST
My sister always asks for this as her birthday dinner. The sauce is not overpowering and adds just a note of elegance. Serve with simple steamed fresh green beans.
Provided by Darkhunter
Categories Roast Beef
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown roast on all sides in oil on med-high heat.
- Transfer roast to small roasting pan.
- Save pan you browned the roast in, but do not wash.
- Pour broth over roast.
- Cover pan and roast@ 350*F for two hours.
- Add vegetables.
- Cover and continue roasting for 1 hour or until vegetables are tender.
- Remove roast and vegetables to serving platter.
- Cover and keep warm.
- Add 4 tbsp drippings to original pan.
- Add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
- Add remaining drippings, stirring constantly until slightly thickened.
- Add sour cream and cook on low heat, stirring until completely combined.
- Serve sauce drizzled over roast and roasted vegetables.
Nutrition Facts : Calories 846.6, Fat 55.1, SaturatedFat 22.7, Cholesterol 172, Sodium 407.3, Carbohydrate 38.1, Fiber 4.6, Sugar 7.5, Protein 47.8
3 HOUR OLD FASHIONED OVEN POT ROAST
Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 375F degrees.
- Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
- Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
- Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
- Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
- Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.
More about "v8potroast food"
ITALIAN STYLE V8 JUICE SLOW COOKER POT ROAST RECIPE
From recipes.sparkpeople.com
Servings 12Calories 134 per serving
30 BEST POT ROAST RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
50 FOODS TO AVOID WITH HIGH BLOOD PRESSURE - MEDICAL …
From medicalnewstoday.com
DAILY THEMED CROSSWORD ROAST ___, FOOD ITEM FROM DR. SEUSS' …
From dailythemedcrossword.info
EASY CROCK POT V8 BEEF ROAST WITH POTATOES - RECIPEZAZZ.COM
From recipezazz.com
IS V8 GOOD FOR YOU? BENEFITS AND NUTRITION - MEDICAL NEWS TODAY
From medicalnewstoday.com
HOME - V8® FRUIT AND VEGETABLE JUICES
From campbells.com
RECIPES ARCHIVE - V8® FRUIT AND VEGETABLE JUICES
From campbells.com
BEST JAMAICAN POT ROAST RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
40 BEST DISHES PERFECT TO TAKE TO A POTLUCK PARTY - EATWELL101
From eatwell101.com
FIREPOT DELICIOUS AND NUTRITIOUS DEHYDRATED MEALS FOR OUTDOOR …
From firepotfood.com
15 HEALTHY FOODS THAT HELP YOU POOP
From healthline.com
23 MUST-TRY BEST IPOH FOOD - TRAVELSWITHSUN
From travelswithsun.com
FOOD.COM
From food.com
MENU AT V8 ROADHOUSE RESTAURANT, HARTBEESPOORT
From restaurantguru.com
POT-ROAST BEEF WITH VEGETABLES RECIPE | V8 JUICE UK
From v8juice.co.uk
CLASSIC SUNDAY POT ROAST - THE STAY AT HOME CHEF
From thestayathomechef.com
V8 - CAMPBELLS FOOD SERVICE CANADA
From campbellsfoodservice.ca
ROAST ___ FOOD ITEM FROM DR. SEUSS HOW THE GRINCH STOLE CHRISTMAS!
From dailythemedcrosswordanswers.com
POT ROAST RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
FAST FOOD PIT STOPS - YOUTUBE
From youtube.com
POT-ROAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THE LEGEND OF ZELDA: BREATH OF THE WILD COOKING RECIPES GUIDE
From gamesradar.com
I TRIED FOUR POPULAR POT ROAST RECIPES AND FOUND THE BEST ONE - KITCHN
From thekitchn.com
V8 POT ROAST - RECIPES | COOKS.COM
From cooks.com
SLOW COOKER BEEF POT ROAST - FOOD DOLLS
From fooddolls.com
ARE THERE ANY FOODS TO EAT OR AVOID IF I HAVE PROSTATE CANCER?
From prostatecanceruk.org
POT ROAST - WIKIPEDIA
From en.wikipedia.org
HOW TO COOK POT ROAST FOR PERFECT RESULTS EVERY TIME
From thespruceeats.com
NINJA FOODI CHUCK ROAST (BEST EVER) - POT ROAST - YOUTUBE
From youtube.com
BEST POT ROAST WITH ROOT VEGETABLES RECIPES | FOOD NETWORK …
From foodnetwork.ca
POT ROAST RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC POT ROAST (OVEN, IP & CROCKPOT DIRECTIONS ... - DINNER, THEN ...
From dinnerthendessert.com
NINJA FOODI POT ROAST (PRESSURE COOKER POT ROAST) - CURBING CARBS
From curbingcarbs.com
IS V8 GOOD FOR YOU? BENEFITS AND MORE - HEALTHLINE
From healthline.com
THE V8 DIET | LIVESTRONG
From livestrong.com
BEST PERFECT POT ROAST RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love